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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Unread 07-07-2011, 05:03 PM   #1
Jeff Selle
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Default cooking pigs for 150

I have a couple of requests to cook pigs for 150 people this summer. How many pigs would you cook and what size... I did two small (60) pig cooks last summer, but are the bigger pigs better? or should I get a two or three small ones?
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Unread 07-08-2011, 08:53 PM   #2
Bljack
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If you go above 120 pounds dressed weight the final product deteriorates in my opinion. I usually figure 45% yield when doing whole pigs. Depending on the crowd, 1/4 to 1/2 pound final weight per person
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Unread 07-12-2011, 07:44 PM   #3
HBMTN
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I did a 133lb dressed hog (head on) last month and pulled all the meat by hand into a deep pan. There was about 45lbs of pulled pork when done, at 1/3lb per person that would feed about 120-140 people. I think in reality it will feed 150 easy.

I have to disagree with Bljack I think bigger is better.
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Unread 07-14-2011, 05:39 AM   #4
Bljack
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133 lb with head is close to 120 without head. I did 168lb without head and the final product is OK, but too much work turning removing fat etc.
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Unread 07-14-2011, 08:44 AM   #5
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Smaller is better...bigger is better...that is somewhat of personal preference.

I know more than one bbq restaurant that only cooks big pigs because of the better pork flavor. One I know cooks nothing below 180# and up to 220#.

For home cooks I always recommend cooking as large a specimen as possible. If I need a 60# hog, I'd prefer cooking half of a 120#.

Anyway, figure on purchasing a 1# of hog per person. For 150 people I'd be in the market for a 150# hog.
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Unread 07-14-2011, 08:53 AM   #6
rwoodling
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I prefer to do a small hog for "The Show" and then do butts or shoulders. It is the same end result as far as quantity and easier to handle a 50 lb hog by your self.
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